1 lg. onion, chopped
1/2 green pepper, diced
1 stalk celery, diced
1 carrot, diced
2-3 cloves garlic, minced
1 tbsp. olive oil
1 #2 can kidney beans
3 #2 cans stewed tomatoes
1 tbsp. chili powder
1 tbsp. oregano
1/2 c. chopped parsley
Salt & pepper to taste

1. Saute garlic and onion in oil of choice (olive, canola, corn) until onion begins to soften. Add green pepper, celery and carrot and continue cooking 5 minutes.

2. Add chili powder, oregano and 1/2 of parsley, salt and pepper. Mix well.

3. Drain and rinse kidney beans and add along with stewed tomatoes. Simmer on low to medium for 1/2 hour, then add rest of parsley and adjust seasonings. The longer this simmers, the better it tastes.